Pumpkin Hummus gives all the fall vibes, but would be perfect any time of year. Serve it with pita chips or bread, veggie chips, or fresh veggies. Best of all, it takes 10 minutes to whip up a batch, and it’s better than any store bought hummus!
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Why We Love This Recipe
When it comes to snacking, there are few things I love more than a bowl of creamy, dreamy hummus. With a gorgeous texture and a hefty dose of filling fiber and protein, it’s a guaranteed way to chase off any hangry-ness.
As a bonus, it pairs beautifully with carby treasures like naan or baked pita chips as well as it does crunchy crudites. Simply put, it’s a nearly perfect food!
Aside from being completely craveable, this pumpkin hummus recipe is:
- Quick & Easy. In 10 minutes, you’ll have enough hummus to feed a crowd!
- Made With Only 10 Ingredients, most of which are shelf-stable and likely already in your pantry.
- Cozy & Healthy. Boasting serious fall vibes with a subtle pumpkin and warm spice undertones, this hummus is also packed with nutrients from legumes, seeds, and veggies. Comforting AND nutritious? What a stellar combo!
Ingredients For Homemade Pumpkin Hummus
As promised, you only need 10 simple ingredients to make this fall-flavored hummus recipe:
- Tahini – This recipe was developed using Ziyad brand tahini. If you can’t find tahini at the grocery store, you can make your own using just toasted sesame seeds and neutral oil! Read the notes in the recipe card for full instructions.
- Lemon – Fresh citrus juice always tastes better than jarred. To get the most juice from your fruit, give it a firm roll on the countertop for 10-15 seconds before cutting into it.
- Garlic Cloves – You’ll definitely want the bite of fresh garlic here.
- Canned Chickpeas (a.k.a. Garbanzo Beans) – Chickpeas and garbanzo beans are different names for the same delicious legume.
- Canned Pure Pumpkin – Be sure you’re grabbing 100% pumpkin, not pumpkin pie filling, or you’ll be in for an interesting experience. Feel free to swap in homemade purée if you prefer.
- Extra Virgin Olive Oil – I use Colavita olive oil, but any EVOO will do great here.
- Ground Cumin – If you only have whole cumin seeds on hand, give them a quick toast in a dry pan to release their essential oils before grinding them with a mortar and pestle or spice grinder.
- Salt & Freshly Ground Black Pepper – For seasoning, to taste.
- Water – To help thin out the hummus. For the best flavor, use filtered water.
- Cayenne Pepper – Optional, but tasty, especially if you like a little heat.
How To Make Pumpkin Hummus
Be sure to check the recipe card below for full ingredients & instructions.
Making homemade hummus using canned chickpeas is so easy. Here’s how it’s done:
- Whip Tahini In Food Processor. You can skip this step if you’re pressed for time, but it’s worth the extra 2 minutes.
- Purée The Remaining Ingredients (except water) until the mixture is smooth. Taste and adjust the seasoning as needed. With the food processor running, slowly stream in the water until your desired consistency is reached.
- Garnish & Serve. You can serve the hummus immediately, but it’s best if chilled for at least 1 hour.
Pumpkin pie filling has added ingredients and spices, meant to be put directly into a pie shell. Do not try to use this for hummus! Pure canned pumpkin only contains pumpkin.
The white hulls on the chickpeas are fine to put into your hummus, but you can gently remove them if you’d like. It will yield an even creamier hummus if you do!
You can refrigerate it for up to a week, or freeze it for up to 3 months!
Serving Suggestions + Pairs Well With
Wondering what to eat with pumpkin flavored hummus? Here are a few ideas of things to pair with it:
- Crudités (a.k.a. Fresh Veggies)
- Warmed Naan
- Chips or Pita Crackers
In addition to being used as a dip, hummus is also excellent as:
- A sandwich or wrap spread
- The base of a grain bowl
- A pasta sauce (when thinned out by pasta water)
Toppings for Hummus
If you want to step up your presentation, consider adding as many of these optional garnish suggestions as you please:
- Toasted sesame seeds
- Toasted pepitas (a.k.a. shelled pumpkin seeds)
- Olive oil
- Roasted chickpeas *see notes for recipe
Changing things up even a little bit can turn this one recipe into lots of different hummus recipes. Here are a few variations to consider:
- If you want extra smooth hummus: Place chickpeas in a microwave-safe bowl with a couple of tablespoons of water. Cover with plastic wrap. Microwave on high for 1 minute 30 seconds. This will help the chickpeas break down in the food processor, resulting in an even smoother hummus.
- If you really like pumpkin: The pumpkin adds a very subtle flavor in this hummus. If you would like more pumpkin flavor, you can certainly add the entire can of pumpkin. You will need to add another tablespoon or two of water and a pinch more of all of your seasonings to balance out the flavors and consistency.
- If you don’t have chickpeas: try using another type of canned white beans like cannellini.
- For richer flavor, consider making a roasted hummus. If using canned pumpkin purée, you need only cook it on the stovetop for about 5-8 minutes in a bare pan. Heating it will evaporate some of the water and concentrate the pumpkin goodness.
Hummus can be made a few days in advance. Garnish just before serving. Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.
- Feel free to use home-cooked chickpeas to save on grocery costs. If you do, add a pinch of baking soda to your cooking water; it’ll help create the creamiest consistency for your homemade hummus by softening the skins.
- Chickpeas and garbanzo beans are different names for the same legume.
- To make roasted chickpeas: Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. Place 1 cup chickpeas on the parchment paper and blot dry with paper towel. Toss the chickpeas with a tablespoon of canola or olive oil, and a generous pinch of kosher salt and pepper. Roast for 20 minutes, flipping once halfway through. Once they’re crispy and golden brown, you can eat them as is, or toss them in a bit of garlic powder, cayenne, and/or cumin for extra flavor.
- Make your own tahini: Toasted sesame seeds are readily available in a large jar in the Asian section of your grocery store, they will be light brown in color. Add 1 cup to a food processor or high powered blender and pulse until finely ground. Stream in 3 tablespoons of canola oil (do not use olive oil) and process for 2 to 3 minutes on high until the mixture becomes a smooth, runny consistency. It should not be thick, it should be runny like an Italian salad dressing.
More Chilled Dips to Try
Savory Pumpkin Hummus
- 3 tablespoon tahini stirred thoroughly
- Juice of one large lemon
- 2 large garlic cloves minced
- 15 ounce can chickpeas garbanzo beans, drained and rinsed
- 1 cup canned pure pumpkin not pumpkin pie filling
- 2 tablespoon extra virgin olive oil
- ½ teaspoon cumin
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 4 tablespoon water
- Pinch cayenne pepper optional
Optional garnish suggestions
- Sesame seeds
- Toasted pepitas
- Olive oil
- Roasted chickpeas *see notes for recipe
- Be sure to stir the tahini very well just before beginning. Place the tahini, lemon juice and garlic in the work bowl of a food processor. Process for 1 minute to whip some air into the tahini, scraping down the sides of the bowl halfway through. *You can skip this step if you’re pressed for time.
- Add remaining ingredients to the food processor and process until the mixture is smooth and no large chunks of chickpeas remain. The mixture will be very thick at this point. Taste and adjust seasoning. With the food processor running, slowly stream in the water until your desired consistency is reached, about 3 or 4 tablespoons.
- Garnish as desired. You can serve it immediately, but it’s best if chilled for at least 1 hour. Serve with pita chips or bread, veggie chips, crackers, or fresh veggies.